The minute I tasted my good friend Raquel’s chicken marinade at her last summer cookout, I knew I had to have the recipe! The flavors were incredible – bright and tangy with a hint of sweetness. After just one bite, I was already envisioning making this on repeat for my family.
Lucky for me, Raquel was more than happy to share her secret marinade blend. Turns out, it couldn’t be simpler to make. Just a few basic ingredients you probably already have in your pantry and fridge. But something about the proportions she uses really makes the flavors sing.
I love that this marinade uses honey instead of refined sugar – it adds such a nice touch. And the combination of lemon and herbs with a bit of olive oil and soy sauce is so satisfying. Trust me, this one is going to be your new go-to marinade for grilled chicken, or even grilled veggies and tofu.
I couldn’t wait to share Raquel’s chicken marinade with all of you. It’s quickly become a staple in my house. I hope you’ll give it a try and let me know what you think! I have a feeling it’ll be a hit at your next BBQ too.
Chicken Marinade Recipes
Raquel’s Chicken Marinade
Equipment
Ingredients
- 8 boneless chicken thighs
- 2 garlic cloves minced
- 2 tablespoons mayonaise
- 2 tablespoons Dijon mustard
- 1 tablespoon parsley minced
- 1 tablespoon Montreal chicken spices I use Mc Cormick's
- Salt and pepper to taste
- Juice of half a lemon
Instructions
- Place the chicken thighs in a large bowl. Add the marinade ingredients. Mix until the chicken pieces are well coated. Place in the refrigerator for 4 hours and up to overnight.
- Heat a grill and cook the chicken thighs until nicely browned on both sides.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Roasted Chicken Marinade
Place the chicken thighs in a bowl or resealable bag and cover them with your preferred marinade. Let them refrigerate for at least 2 hours or overnight for optimal flavor infusion. As the chicken marinates, preheat your oven to 375°F (190°C). Once ready, take the chicken out of the refrigerator and allow it to reach room temperature. Meanwhile, grease a baking dish to prevent sticking. Remove the chicken from the marinade, season both sides with salt and pepper, and arrange them in the baking dish, ensuring they’re not overcrowded. Roast the chicken in the oven for about 30-35 minutes until it reaches an internal temperature of 165°F (74°C), resulting in a crispy, golden-brown exterior and juicy interior. Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve hot with your favorite sides or a fresh salad, and drizzle any remaining marinade for an extra burst of flavor.
Tips for making Chicken Marinade
Serving Suggestions
For a delectable pairing with Raquel’s Chicken Marinade, consider serving it alongside Spinach Quiche. The savory richness of the quiche complements the flavors of the marinated chicken perfectly. The creamy spinach filling nestled in a buttery crust adds a delightful contrast to the tender, juicy chicken thighs. Together, they create a well-balanced and satisfying meal that is sure to please your taste buds. Whether it’s for a cozy dinner at home or a brunch gathering with friends, this combination is sure to impress.
Cooking Tips
The key is marinating the chicken properly. I like to place the raw chicken breasts in a large resealable plastic bag and pour the marinade directly over them. This ensures the marinade completely covers and penetrates the chicken. I gently massage the bag to work the marinade into the meat, being careful not to tear the bag.
Once it’s well coated, I let that chicken hang out in the fridge for at least 2 hours, or up to overnight. The longer it sits, the more time those flavors have to seep in. I flip the bag over periodically so the marinade reaches all sides.
When I’m ready to cook, I lightly pat the chicken dry with paper towels. This helps get that excess marinade off so it browns nicely on the grill without flaming up too much. If any pieces stick, don’t fret. Just gently loosen them with a spatula. The sugars in the marinade can cause sticking, but the flavor payoff is so worth it!
I think the final touch that makes this chicken extra irresistible is basting it with the leftover marinade during the last few minutes of grilling. This adds back all those delicious flavors that caramelize into the meat. Yum!
FAQs about our Chicken Marinade
- How long can I marinate the chicken? Marinating times can vary, but for optimal flavor infusion, marinate chicken for at least 2 hours. Overnight marination yields the most flavorful results.
- Can I use boneless chicken with this marinade? Absolutely! This marinade works wonderfully with boneless chicken, including chicken breasts or tenderloins. Adjust cooking times accordingly to ensure they are fully cooked but tender.
- Can I freeze the marinated chicken for later use? Yes, you can. Place the marinated chicken in an airtight container or freezer bag and store it in the freezer for up to three months. Thaw in the refrigerator before cooking.
- Can I use the marinade for other meats or vegetables? Certainly! This versatile marinade is great for pork, beef, tofu, or even as a flavor boost for roasted vegetables. Adjust marinating times accordingly based on the protein or veggies you’re using.
- How should I store leftover cooked chicken? To store leftover cooked chicken, place it in an airtight container and refrigerate it for up to three days. For longer storage, freeze it in a freezer-safe container for up to two months. Reheat gently in the oven or microwave when ready to enjoy again.
Conclusion
I hope you’ll take the plunge and try out Raquel’s incredible chicken marinade recipe for yourself. It has certainly earned a permanent place in my regular dinner rotation and I think you’ll love it too.
The great thing is that it comes together with simple pantry ingredients, requires just a quick marinade time, and packs so much bright, bold flavor into chicken or whatever protein you choose. It’s customizable as well – play around with different herbs or acid components until you dial in your perfect blend.
If you do give this tangy, sweet herby marinade a shot, let me know! I’d love to hear your tweaks and modifications too. That’s half the fun of a recipe like this. And be sure to check back with the Food and Meal blog as I continue sharing my favorite go-to recipes, tips and tricks for making delicious, family-friendly meals at home.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.